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Nutrition info

AmountPer 360 g serving
  • Calories310
  • Protein21 g
  • Fat15 g
  • Saturated fat3 g
  • Carbohydrates25 g
  • Fibre4 g
  • Sugars14 g
  • Cholesterol40 mg
  • Sodium460 mg
% Daily ValuePer 360 g serving
  • Potassium20
  • Calcium15
  • Iron10
  • Vitamin A4
  • Vitamin C10
  • Vitamin B637
  • Vitamin B1225
  • Folate9
  • Magnesium
  • Zinc16
Food prep tip

Szechwan Carrot & Chicken Soup

  • Soups & Stews
  • Cooked Chicken
  • Lunch
  • Asian
  • Breast
Prepping10min
Cooking40min
Restingmin
  • Servings6
Nutrition informationThis recipe contains 21 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)

Step by step

1

In a large heavy soup pot, sauté onion and garlic in olive oil over moderately low heat. Stir often until onion is softened.

2

Add chili pepper, minced fresh ginger, sliced celery and carrots and continue to sauté until the onion and celery are softened.

3

Stir in chicken broth and peanut butter and continue cooking. Stir often to dissolve the peanut butter. Cook until carrots are tender - about 30 minutes.

4

Stir in chicken, soy sauce, honey, sesame oil, 1 cup (250 mL) milk, cilantro (coriander) and sesame seeds. Heat over low heat until hot, but not boiling.

5

Purée soup until smooth using a blender or food processor.

6

Just before serving mix together the light sour cream and 2 Tbsp (30 mL) of milk using a small whisk to remove any lumps. Garnish each soup bowl with sour cream mixture drizzled decoratively over top.

Recipe note<p>Substitute fresh parsley or another herb for the cilantro. Try a mixture of carrots and squash, pumpkin and zucchini (equaling 1lb).</p>